The greens are quite good! They are a bit more sweet than kale or chard, or at least are a lot less bitter.

If you're not using the beets or greens right away, I recommend cutting the leaves from the root, so you can store them separately. The greens will keep for a few days in a plastic bag in your crisper.

I like to cook them with bacon, or sauté them with butter until they turn bright green, then drizzle with balsamic vinegar.

Logged

“Poetry is a sword of lightning, ever unsheathed, which consumes the scabbard that would contain it.” PBS

I love greens simmered with just enough water to keep them moist, until they're tender, with a bit of ham or bacon for seasoning, and a little green Tabasco pepper vinegar sprinkled on top at serving. Late last winter, we had enough left from the garden to can up, and oh my, were they good!